Quesadilla Pie

By á-48374

Ingredients

• 1 10-ounce can green or red enchilada sauce
• 1/4 cup heavy cream
• 4 8-inch flour tortillas
• 2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
• 1 3 1/2- to 4-pound rotisserie chicken, shredded
• 1/2 small red onion, finely chopped
• 1 zucchini, quartered lengthwise and thinly sliced
• 1 cup salsa
• 1 avocado, diced
• 1 cup fresh cilantro leaves

Preparation

Step 1

Heat oven to 400°

In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.

Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.

Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.

Slice into wedges and serve with the salsa, avocado, and cilantro.